1/2 C sugar - superfine is better, but not necessary
7 oz dark chocolate - more won't hurt
1 1/4 C heavy cream
Heat the cream in a heavy pot and bring to a simmer. Remove from heat and stir in the peppermint extract.
Whisk the egg yolks and sugar in a bowl until smooth and creamy. Slowly add in the hot milk while whisking.
Pour the mixture into the heavy pot and stir with a wooden or silicon spoon over low heat for 10 minutes. The mixture will start to thicken and coat the spoon. Do not allow the mixture to boil. You don't want scrambled eggs in your ice cream.
Pour the custard from the pot into a clean bowl and place a piece of plastic over the top to prevent a skin from forming. Allow to cool in the fridge for at least an hour.
Chop the chocolate by hand or in a food processor to your desired chunkiness.
Whisk the heavy cream into the custard then transfer it into your ice cream maker.
Add the chocolate in by hand before transferring it to a freezer safe container. If you want your ice cream ready to eat now, you can enjoy it at a soft serve consistency, or leave it in the maker and place it in the fridge for 30 minutes to firm up quickly.
Store in a freezer safe container with minimal air contact on the ice cream.